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Old 03-20-2009, 10:49 PM   #1 (permalink)
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Default Bell Peppers Stuffed with Barley

Bell Peppers Stuffed with Barley

Ingredients
1 cup pearled barley
8 medium size green or red bell peppers
1/2 cup chopped onions
2 cloves of garlic, minced
1 cup ground turkey
1/2 cup raisins
2 tbs. chopped fresh mint
3/4 tsp. ground cinnamon
2 tbs. lemon juice
1 cup Stonyfield Farm Whole Milk Plain Yogurt
Pepper to taste

Directions
Cook barley in 6 - 8 cups boiling water for 30 minutes; it should be tender but still have some bite to it. Drain and reserve for later.

Cut the tops of the peppers measuring a ˝ inch down from the bottom of the stem. Discard stem but chop up any scrap pepper and reserve for later. Clean peppers of seeds and ribs.

Spray a large skillet with cooking spray; add onions, garlic, and reserved chopped peppers. Cook until tender. Add ground turkey, sauté until cooked through.

Add cooked barley, raisins, mint, cinnamon, and lemon juice. Combine and cook for a minute or so until spices are aromatic and remove from heat. Fold in yogurt and season to taste with pepper.

Heat the oven to 350°F. Scoop the barley mixture into the hollowed-out peppers. Fit the peppers into a baking pan standing up so that the peppers touch and help support each other. Add an inch of water to the pan. Cover and bake for 45 minutes to 1 hour or until tender.

Makes 8 stuffed peppers.


Yields
8 Servings

Nutrition Facts
Calories 210; Calories from Fat 20; Total Fat 2.5g; Saturated Fat 1g; Cholesterol 15mg; Sodium 40mg; Total Carbohydrate 37g; Dietary Fiber 7g; Sugars 12g; Protein 12g; Vitamin A 80%; Vitamin C 260%; Calcium 8%; Iron 10%
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Bariatric Support Group


Diabetes, high blood pressure, sleep apnea, high cholesterol,
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Century Club: July 3, 2006
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PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote


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there IS cause for joy."


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